Artisan Bread Recipe

Why You’ll Love This Recipe

I like this recipe because it’s easy yet produces such a beautiful loaf. I enjoy how forgiving the dough is, allowing me to let it rise longer for more flavor. I also love how versatile it is—I can shape it into a boule, loaves, or bake it in a Dutch oven depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups (395 grams) all-purpose flour, or bread flour
½ tablespoon kosher salt
¼ ounce instant or active dry yeast packet, or 2 1/4 teaspoons
1 ½ cups warm water, 105°F

Directions

1. In a large bowl, combine flour, salt, and yeast. Pour warm water (about 105°F) over the mixture. Stir with a dough whisk, spoon, or your hands until just combined. The dough should be wet and sticky, but I add a bit more flour if it’s too sticky to manage.

2. Cover with a towel or plastic wrap and let rise for 2–10 hours, or overnight on the counter. The longer it sits, the more flavor it develops.

3. Wet your hands and turn the dough onto a lightly floured surface. Without kneading, gently fold the sides toward the center to form your desired shape (a round boule or two loaves). Tuck the ends under.

4. Place the dough on parchment paper. Lightly dust the top with flour and use a bread knife to score 1–4 lines across the surface. Let it rest for 20–30 minutes.

5. Preheat oven to 450°F. Place a baking stone, pizza stone, Dutch oven, or cast-iron skillet inside to heat.

6. Slide the dough with parchment onto the hot stone or pan. For extra crust, place 1 cup of hot water in a broiler pan or add 5 ice cubes to the oven bottom to create steam. Bake for 25–30 minutes, until golden brown.

7. Cool on a rack for at least 30 minutes before slicing. Serve fresh or store properly for later.

Servings and Timing

This recipe makes about 12 servings. Prep time is 5 minutes, resting time is 2 hours, baking takes 25 minutes, and the total time is about 2 hours and 30 minutes.

Variations

I sometimes mix in herbs like rosemary or thyme for added flavor. For a nutty twist, I replace some of the flour with whole wheat. I also enjoy shaping the dough into smaller loaves or rolls for individual servings.

Storage/Reheating

I store the bread in a paper bag at room temperature for up to 3 days. For longer storage, I freeze it in a freezer-safe bag for up to 3 months. To serve, I let it thaw at room temperature and, if I want it warm, I reheat it in the oven at 350°F for about 10 minutes.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, I like bread flour for a chewier texture, but all-purpose works just fine.

How long should I let the dough rise?

I let it rise at least 2 hours, but up to 12 hours for more flavor.

Do I need a Dutch oven to bake this bread?

No, I often bake it on a baking stone or pizza stone with great results.

Why is my dough too sticky?

I add a little more flour if it’s hard to handle, or chill the dough for 30 minutes.

Can I refrigerate the dough?

Yes, I refrigerate it for up to a week and bake when ready.

How do I get a crispy crust?

I add steam to the oven by tossing ice cubes in or placing hot water in a pan.

Can I make smaller loaves?

Yes, I split the dough in half for two 9-inch loaves.

Do I need to knead this dough?

No, this is a no-knead bread—the resting time develops the gluten naturally.

Can I add mix-ins like cheese or nuts?

Yes, I fold in extras after the first rise for fun variations.

How do I know when the bread is done?

I tap the bottom—it should sound hollow when fully baked.

Conclusion

I love baking this artisan bread because it’s simple, rustic, and always satisfying. With minimal effort, I get a golden, crusty loaf that pairs perfectly with soups, spreads, or just butter. This recipe has become my go-to whenever I want homemade bread without the fuss.